Step 1

Form the dry dough ingredients into a well, and add the olive oil into the centre. Gradually pour in the water, whisking gently with a fork to combine into a shaggy ball. Knead for 10 minutes before sealing in cling wrap and resting away from direct sunlight and heat for 30 minutes.

Step 2

Roll the dough out into long ropes of around 15mm in diameter, and then chop into similar length pieces. Roll between your palms to taper the ends.

Step 3

Lightly pin the upper edge of each piece to your work surface using your thumb, and then drag a flat edged knife or bench scraper from top to bottom, spine first towards you. Apply light downwards pressure so that the knife stretches the dough, lightly tearing its surface. For broader 'leaves', open each piece back up with your fingers; for the more traditional olive leaf shape, let them curl over the blade slightly. Transfer to baking paper lined, semolina-dusted oven trays. Allow to air dry and then refrigerate uncovered over night, or freeze until you're ready to cook them.

Step 4

To make the sauce, melt the butter in a deep fry pan over medium-high heat, until it begins to foam. Add in the fennel seeds, mountain pepper berries, and rosemary, and stir for 1-2 minutes before adding the garlic. Allow the garlic to brown, 2-3 minutes, before turning off the heat and adding the saffron (adding it at this late stage will prevent it from burning but still release its full flavour). Stir well and allow to sit for a few minutes.

Step 5

Drop the pasta into a large pot of lightly salted boiling water, and cook until done; 3-5 minutes depending on how thinly you formed each piece.

Step 6

Scoop 2-3 tablespoons of pasta cooking water into the butter sauce and whisk vigorously to form an emulsion. Stir the pasta into this, and plate up, serving with a sprinkling of smoked chilli salt flakes.